Uses

As a nutritional supplement. Tryptophan contained in egg white protein, fish meat, corn flour, etc. is a limiting amino acid, and its content is relatively low in grains such as rice. It can be used in combination with lysine, methionine, and threonine for amino acid fortification. Adding 0.02% tryptophan and 0.1% lysine to corn products can significantly improve the protein efficiency ratio. It is an important component of amino acid infusions and comprehensive amino acid preparations. It can be used to treat niacin deficiency.